School has finished once again, and I finally have another two day weekend to myself. I’m sucking these “long” weekends up before they slip right out from under me soon. It’s a shame that the crazy-unpredictable-I’m-gonna-let-the-sun-shine-and-then-rain-without-warning Bremerhaven weather is currently messing around with our heads.
The time for sitting around will soon be gone as work is starting up next week! Then before I know it it’s off to Italy in October and then Iserlohn for our special pastry chef training for 2 weeks… The time is flying right before my eyes…
This week I have felt my first official Fall day. It’s exciting and it’s depressing all at the same time. I have a love for Fall that really started during my 4 years of college in the dessert at Arizona State, yet the long days of summer in Northern Germany days of sunshine were really making things enjoyable. I’m torn… I don’t know how I should feel about this.
Fall, for me, just screams apples. There’s nothing better on a crisp Fall day than apple pie…
Or is there?
How about Mini Apple Pies?
Yea, they win.
How adorable are these?
I had extra pie dough from the Lemon Meringue Pie earlier this week, and since I didn’t want to waste the dough and didn’t have enough for a whole pie… I decided to test out mini-pies.
These are easy and way too cute to pass up. Although, I only made 4, I could see them being a bit time consuming making them for about 10 people.
All I did was line my Silicone cupcake cups with the dough, put a nice big spoonful of filling in each cupcake, and top with a lattice design. Don’t forget to brush with an egg wash to get that nice golden brown color!
Realistically you can use any kind of filling you want. I just so happened to have an apple. If I had a peach… this post might have been completely different…
Mini Apple Pies
Apple Pie Filling:
2 Apples, peeled, cored and sliced
1/4 cup sugar
2 tblsp. lemon juice
1/2 tsp. cinnamon
pinch of nutmeg
pinch of ground cloves
1 egg beaten
100g Marzipan (this is the best part!)
Mix together the apples, sugar, cinnamon, nutmeg and ground cloves in a large bowl.
Work the egg and the marzipan together with your hands to form a paste. Fold it into the apple mixture.
Roll out the pie dough and with a cookie cutter, cut out circles and lay into the cupcake forms. Fill the cupcake cups with the apple pie filling. To make the adorable criss-crossed top, cut out strips of the dough. Start by laying two strips perpendicular to one on the edge of the form. Add one strip at a time, threading the strip over and under to create the design.
Brush the top of the dough with an egg wash and sprinkle with sugar. Bake at 350 degrees for about 30 minutes until the top in browned and the inside is bubbling.
There you have it! Enjoy!